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Oregon Beef Council Honors Chef of the Year, Vitaly Paley, with Dinner at Imperial

Posted April 30, 2015

PORTLAND, Ore. (Apr. 30, 2015) — On Monday, May 18th at 6pm, Imperial will host a dinner with the Oregon Beef Council to honor their Chef of the Year, Vitaly Paley of Imperial, Paley’s Place and Portland Penny Diner, and to celebrate Oregon’s beef farmers. Paley and chef Philippe Boulot, Executive Chef of the Multnomah Athletic Club, the Oregon Beef Council’s Chef of the Year for 2014 and fellow James Beard Award-winner, have created a beautiful six-course menu to showcase Oregon beef. Oregon’s beef farmers and ranchers will be in attendance, and there are a limited number of reservations for the dinner open to the public. The dinner will be held in the Hotel Lucia’s Monterosso Room, and will be $75 per person for six courses and beverage pairings (gratuity not included). Reservations can be made by emailing Shelly Jones at Imperial: shelly@imperialpdx.com

With a 2005 James Beard Award and a 2011 win on Iron Chef America, Russian-born and French-trained Vitaly believes cooking is as much about soul searching and mood as it is about technique. As the chef and co-owner of Paley’s Place, Vitaly has been instrumental in defining regional Northwest cuisine. After attending Julliard as a concert pianist, Paley found his passion for cooking and earned a Grand Diplôme from the French Culinary Institute. In February 1995, he and his wife Kimberly realized their dream when they opened Paley’s Place. The Paleys opened Imperial and Portland Penny Diner in downtown Portland in 2012. Always creating, Paley’s most recent venture is the popular Russian pop-up dinner series, DaNet, where he cooks the cuisine of his roots.

About Imperial:

Imperial is located in the historic Hotel Lucia in Downtown Portland, showcasing chef-owner Vitaly Paley’s renowned cooking, which helped him earn Portland Monthly’s 2012 Chef of the Year and a 2012 Empire Builder Award by Food & Wine. Chef Paley also received the 2005 James Beard Foundation Best Chef Pacific Northwest award, was nominated as a 2012 and 2013 James Beard Foundation Semifinalist for Outstanding Chef, and was a victor on Food Network’s popular series Iron Chef America. Paley, considered the Dean of Portland Chefs for many years, rediscovers Pacific Northwest culinary pathways and follows the footsteps of Oregon’s own James Beard. At Imperial, Chef Paley explores menu ideas that have historic significance and uses cooking methods and ingredients from Oregon’s diverse bounty together with Executive Chef Doug Adams, who was a recent final chef contender on Season 12 of Bravo’s “Top Chef.” The most prominent feature of Imperial’s kitchen is the impressive wood fire grill and rotisserie that incorporates use of native hard and fruitwoods, leading to Huffington Post choosing Imperial as one of the 11 Best Barbecue Restaurants of 2013. Imperial’s cocktail program has also received accolades, with Food & Wine naming Imperial one of the Best New Bars in the U.S for 2013, and being crowned the regional winner for Food & Wine’s The People’s Best New Bars 2014. Lead Barman Tony Gurdian has been with the restaurant since its opening, and took over as Bar Manager in November of 2015. Web: www.imperialpdx.com Follow Imperial on Instagram @ImperialPortland and Twitter @ImperialPDX | Phone: 503-228-7222 | Location: 410 SW Broadway, Portland, Oregon 97205